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  • Nicole Short

Strawberry Galette

There is so much to love about this rustic strawberry and almond galette! It’s got a buttery, flaky crust, as well as sweet, juicy strawberries. Plus, it has a nutty French almond cream filling known as frangipane.

Ingredients


For the Pie Crust:

1 1/4 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/2 teaspoons granulated sugar

230g cold unsalted butter, cut into small squares

1/2 cup cold water

2 tablespoons cider vinegar

1/2 cup ice

Egg wash: 1 large egg beaten with 1 tablespoon milk


For the Frangipane Filling:

2 tablespoons unsalted butter, at room temperature

1 large egg, at room temperature

1/2 cup almond flour

1/4 cup sugar

1 teaspoon dark rum (optional)


For the Strawberry Filling:

400g strawberries, hulled and sliced

1/2 teaspoon lemon juice

Vanilla paste/extract

2 tablespoons brown sugar





Instruction

For the Pie Crust:

  1. In a large bowl, stir together the flour, salt, and sugar together.

  2. Add the butter pieces and coat them with the flour mixture.

  3. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain. Be careful not to over blend the dough.

  4. Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.

  5. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture. Mix with a pastry cutter or spatula until the water is fully incorporated.

  6. Add more of the mixture, 1 to 2 tablespoons at a time, using the bench scraper (or your hands) until the dough just comes together in a ball.

  7. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.

  8. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour before using.

  9. The pie crust will last in the refrigerator for up to 3 days or the freezer for 3 months. If you’re using frozen dough, let it defrost in the refrigerator overnight before using.

For the Frangipane Filling:

  1. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the frangipane ingredients (the butter, egg, almond flour, sugar, and rum, (if using) in a medium bowl on medium-high speed until combined and creamy.

  2. Cover and refrigerate until ready to use.

  3. Frangipane can be stored in the refrigerator for several days. It also freezes well, just be sure to transfer it to the refrigerator in advance and allow it to thaw completely before using.

For the Strawberry Filling:

  1. Combined the strawberries in a bowl

  2. Add the lemon juice and brown sugar to taste (depending on the sweetness of the berries).

  3. Leave aside for 5 minutes

To Assemble:

  1. Preheat oven to 190 degrees C. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

  2. On a lightly floured work surface, roll the dough into a 16-inch circle, and then transfer the dough to the prepared baking sheet.

  3. Leaving a 6cm border around the edges, spread the frangipane filling evenly over dough.

  4. Next, add the strawberry mixture over the frangipane, spreading it gently so it and frangipane remain in separate layers. Also, be careful not to overfill the galette (especially with the syrup). You don’t want the filling to overflow the crust or the galette to be soggy,

  5. Fold the dough edges up over the filling, overlapping as necessary. About 6 to 8 inches of the filling should be exposed. Brush the crust edges with egg wash and sprinkle the crust with coarse sugar, if using.

  6. Refrigerate the shaped galette for at least 20 minutes and up to 8 hours.

  7. Bake until the fruit filling is bubbly and the crust is golden brown, about 35-40 minutes. Transfer to a wire rack to cool completely.

  8. Serve with whipped cream or ice cream

  9. You can store any leftover galette in the refrigerator for up to 4 days.



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